Wednesday, March 23, 2011

Chicken Coconut Curry Soup

We have both been craving Thai food since we left Utah, and since we didn't know of any good places to go to we made our own. I found this recipe off of Deals to Meals. This soup was good! It taste exactly like the yellow curry from Thai Orchid. At least to me it does. :) The soup calls for rice in it, we decided to add more by putting some rice in the bottom and pouring the soup over it. For those of you who like Thai food give it a try. It was a very easy recipe, you won't be disappointed! :)

Chicken Coconut Curry Soup

3 Tbsp. butter

3 carrots, peeled and chopped into small pieces

1 onion, chopped

4 Tbsp. flour

5 potatoes; peeled, cooked and chopped

2 cups cooked rice

1 cup cooked chicken, cut into small cubes

5 Tbsp. red or yellow curry powder, or mixture of both, or more to taste

2 Tbsp. salt, or more to taste

1 Tbsp. garlic powder, or more to taste

1 Tbsp. pepper, or more to taste

2-3 Tbsp. sugar, or more to taste

2 cans coconut milk, found in the Asian aisle

2 cans chicken broth, or water and chicken base (about 4 cups)

In a saucepan heat butter, onions and carrots and saute until tender. Once cooked add in the flour. Stir around until the flour covers the cooked vegetables, this will cook out the flour flavor. Slowly stir in the chicken broth. Make sure to do this slowly so the flour doesn't clump. Once the chicken broth is added bring it to a slight boil so the flour will thicken the mixture. Turn down the heat and add the rice, potatoes, chicken, coconut milk and seasonings. If the soup isn't thick enough for your taste you can add a little more water/flour paste into the soup and return to a boil to thicken. Once thickened and seasoned to your liking.

Now our coconut milk wasn't like opening a can of milk. I guess there are two types of canned coconut milk and ours was more like canned soup. Don't be afraid if it isn't just liquid, we weren't sure if it would make a difference but our soup turned out just how we wanted it.